The key to distinguishing chestnuts is to choose those that are hard to the touch and do not feel hollow inside. The fresher the chestnut, the firmer it is and the sweeter and crunchier it is.
18 to 20 chestnuts
3 1/2 cups rice
1 1/2 tsp salt
10 cm kombu seaweed
Cut off the rough bottom of the chestnut, then cut it in half and peel off the shell. Peel off the astringent skin carefully with a knife.
Wash rice well, drain off water in a colander, add water, and add kombu seaweed and chestnuts. Add salt and put the chestnuts into the rice with your hands and cook.